Really Great Meatloaf!

There are few things that evoke the comforting embrace of home cooking quite like a perfectly executed meatloaf. I still remember the aroma wafting from my grandmother’s kitchen on Sunday afternoons – a symphony of savory beef, sweet onions, and a hint of something magical simmering in the oven. Her meatloaf wasn’t just a meal; it was a ritual, a promise of warmth and togetherness, and this recipe, in its straightforward brilliance, captures that very essence. It’s a dish that has graced countless family tables, a reliable favorite that never fails to elicit smiles and satisfied sighs.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes to 1 hour 20 minutes
• Total Time: 1 hour 35 minutes to 1 hour 40 minutes
• Servings: 6
• Yield: 1 (9×5-inch) loaf
• Dietary Type: Standard (can be adapted)

Ingredients

For the Meatloaf:

• 2 lbs ground beef
• 1/2 lb ground pork
• 1 medium onion, minced
• 1 tablespoon fresh minced garlic (or 1 1/2 teaspoons garlic powder)
• 1/2 cup chili sauce (or 1/4 cup chili sauce AND 1/4 cup ketchup, or 1/2 cup ketchup)
• 1/2 cup seasoned dry bread crumb (plus more if needed)
• 1/4 cup milk
• 2 large eggs, lightly beaten
• 3 tablespoons Worcestershire sauce (an extra tablespoon won’t hurt!)
• 1/2 – 1 teaspoon dried oregano
• 1 – 2 teaspoons dried basil
• 2 teaspoons seasoning salt (or regular salt)
• 1 teaspoon fresh ground black pepper (or to taste)

For the Topping:

• 1/2 – 3/4 cup ketchup
• Brown sugar, to taste (start with 2 tablespoons)

Optional Stuffing Mixture:

• 3 – 4 tablespoons butter
• 1/2 lb fresh sliced mushrooms
• 1 medium onion, chopped
• 1 teaspoon dried thyme (rubbed between your fingers to release the oils)
• 2 cups fresh breadcrumbs
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon salt (or to taste)
• Fresh ground black pepper, to taste

Equipment Needed

• 9×5-inch loaf pan
• Large mixing bowl
• Baking sheet
• Aluminum foil
• Skillet (for optional stuffing)
• Spatula or large spoon

Instructions

Before you begin, preheat your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan. To catch any inevitable drippings and make cleanup a breeze, line a sturdy baking sheet with aluminum foil and place the loaf pan on top of it.

In a large mixing bowl, combine all the meatloaf ingredients. This is where the magic begins! Use your clean hands to thoroughly mix everything together. The key here is to combine without overworking the meat, which can lead to a tough meatloaf. Aim for a uniform mixture where all the ingredients are evenly distributed. If the mixture feels a bit too wet and hard to handle, you can add a little more seasoned dry bread crumb, a tablespoon at a time, until it’s just right.

Once your meat mixture is well combined, gently pack it into the prepared loaf pan. Try to create an even surface.

Place the foil-lined baking sheet with the loaf pan into the preheated oven. Bake for approximately 1 hour.

While the meatloaf is in its initial baking phase, prepare the irresistible topping. In a separate small bowl, whisk together the 1/2 to 3/4 cup of ketchup with brown sugar. Start with about 2 tablespoons of brown sugar and taste it. Add more brown sugar incrementally until you reach your desired level of sweetness – a perfect balance between tangy and sweet.

After the first hour of baking, carefully remove the meatloaf from the oven. At this point, you may notice some rendered fat in the pan. If you prefer, you can carefully tilt the pan and drain off some of this excess fat. Now, generously spread the prepared ketchup and brown sugar mixture evenly over the top of the meatloaf.

Return the meatloaf to the oven and continue to bake for another 15-20 minutes. This final baking period allows the topping to caramelize and creates a beautiful, slightly crisp crust, and ensures the meatloaf is cooked through. The meatloaf is ready when it starts to pull away slightly from the sides of the pan and an internal thermometer registers 160°F (71°C).

For the Optional Stuffing Mixture:

If you’re opting to elevate your meatloaf with the stuffing mixture, now is the time to prepare it. Melt the 3 to 4 tablespoons of butter in a skillet over medium heat. Add the 1/2 lb of fresh sliced mushrooms and the 1 chopped medium onion. Cook, stirring occasionally, until the mushrooms have browned and released their moisture, and the onions are softened and translucent. Stir in the 1 teaspoon of dried thyme (rubbing it between your fingers first will help release its aromatic oils).

Add the 2 cups of fresh breadcrumbs to the skillet and cook, stirring, until they are lightly golden and toasted. Season the stuffing mixture with 1/2 teaspoon of salt and a pinch of fresh ground black pepper to taste. Stir in the 2 tablespoons of fresh parsley.

When you’re ready to assemble the meatloaf (before the topping is applied), if you are using the stuffing, spread this flavorful mixture evenly onto the bottom of the loaf pan. Then, gently press the meatloaf mixture on top of the stuffing, ensuring it’s well-covered and sealed. If you are preparing the stuffing, this step should be done before the initial 1-hour bake, and the meatloaf will bake as per the initial instructions.

Expert Tips & Tricks

• The Meat Mix: Using a combination of ground beef and ground pork is a classic for a reason. The pork adds moisture and richness that lean beef alone can sometimes lack. If you can’t find ground pork, a blend of ground chuck (80/20 beef) is a good substitute.
• Don’t Overmix: Resist the urge to knead the meatloaf mixture like bread dough. Gentle mixing ensures a tender result.
• The Pan is Key: Placing the loaf pan on a foil-lined baking sheet is a simple but brilliant step that prevents oven messes.
• Topping Harmony: The sweet and tangy ketchup topping is crucial. Adjust the brown sugar to your personal preference. Some like it sweeter, some less so. Don’t be afraid to taste and adjust!
• Stuffing Savvy: If making the stuffing, ensure your breadcrumbs are fresh and not stale. Stale breadcrumbs can absorb too much moisture and make the stuffing gummy. Toasting them lightly in the skillet helps develop flavor and texture.

Serving & Storage Suggestions

This Really Great Meatloaf is a champion on its own, but it truly shines when served with classic accompaniments. Imagine it alongside creamy mashed potatoes, a heap of crispy french fries, or a side of steamed green beans. For a quick and satisfying lunch or casual dinner, slice leftover meatloaf and tuck it into toasted crusty buns with a generous dollop of barbecue sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, the best method is a gentle warming in the oven at 300°F (150°C) until heated through, or you can microwave individual slices. Freezing is also an option; cool the meatloaf completely, wrap it tightly in plastic wrap and then foil, and it will keep for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

While this recipe is hearty and satisfying, here’s an estimated breakdown of its nutritional profile. Please note that these are approximate values and can vary based on specific ingredient brands and preparation.

Nutrient	Amount per Serving	% Daily Value
Calories	763.7 kcal
Calories from Fat	371 kcal
Total Fat	41.2 g	63%
Saturated Fat	16.9 g	84%
Cholesterol	208.9 mg	69%
Sodium	1448.7 mg	60%
Total Carbohydrate	50.2 g	16%
Dietary Fiber	4.8 g	19%
Sugars	13 g	52%
Protein	45.9 g	91%

Variations & Substitutions

• Leaner Option: For a lighter take, you can use all ground beef, opting for an 85/15 blend for good flavor and moisture.
• Herbaceous Twist: Experiment with different fresh herbs. Rosemary or sage can add a wonderful depth of flavor, especially if you’re not using the optional stuffing.
• Gluten-Free: To make this recipe gluten-free, simply substitute the seasoned breadcrumbs with gluten-free breadcrumbs or an equal amount of finely ground gluten-free oats.
• Spicy Kick: If you enjoy a bit of heat, add a pinch of red pepper flakes to the meat mixture or use a spicier chili sauce for the topping.

FAQs

Q: Can I make this meatloaf ahead of time?
A: Absolutely! You can mix the meatloaf ingredients and refrigerate them for up to 24 hours before baking. You can also bake the meatloaf completely, let it cool, and then refrigerate it. Reheat gently in the oven.

Q: What’s the best way to check if the meatloaf is fully cooked?
A: The most accurate way is to use an instant-read thermometer inserted into the thickest part of the loaf. It should register 160°F (71°C). Visually, the juices should run clear, and the meatloaf should be firm to the touch.

Q: My meatloaf always falls apart. What am I doing wrong?
A: This can happen from overmixing, or if the binder ingredients (eggs and breadcrumbs) aren’t distributed evenly. Ensure you’re gently combining the ingredients and that there’s enough binding agent. Also, be careful when draining fat after the initial bake.

Q: Can I use dried herbs instead of fresh garlic?
A: Yes, you can substitute 1 1/2 teaspoons of garlic powder for the fresh minced garlic if that’s what you have on hand.

Q: The original recipe mentions doubling the topping. Why would I do that?
A: Doubling the topping allows for a thicker, richer glaze that caramelizes beautifully and provides extra deliciousness for serving. It’s especially good if you like a very pronounced sweet and tangy crust.

Final Thoughts

There you have it – a meatloaf recipe that’s more than just a meal; it’s a cornerstone of comfort food, designed to be straightforward yet incredibly satisfying. It’s a dish that welcomes creativity, whether through the delightful optional stuffing or the personal touch you’ll add to that perfect ketchup topping. Gather your loved ones, fire up the oven, and let the inviting aroma of this Really Great Meatloaf fill your home. I have a feeling this will become a cherished recipe in your repertoire, just as it has in mine. Enjoy every savory, comforting bite!